Shakshuka | Basics with Babish
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- čas přidán 10. 06. 2020
- This Shakshuka recipe is quick and easy, just like my trusty kitchen sidekick- the Quicker Picker Upper. Keep an eye out for more quick recipes brought to you by the Quicker Picker Upper coming soon. Proud to partner with Bounty who, together with Feeding America, is helping to provide 10 million meals to people in need. For more info, click here: www.feedingamerica.org/about-...
Classic Shakshuka Recipe:
Ingredients
-¼ cup diced onion
-3 cloves of garlic, crushed
-1 tsp ras el hanout
-½ tsp ground aleppo pepper
-½ tsp whole cumin seeds
-28 oz can fire-roasted tomatoes (whole or crushed)
-¼ tsp cayenne pepper
-1 Tbsp smoked paprika
-1 ½ tsp Harissa paste
-½ cup roasted red peppers
-4-5 large eggs
-Feta cheese (for garnish)
-Parsley (for garnish)
-Honey (for garnish)
-Crusty bread (for serving)
1. In a stainless steel pan, preheat 2 tablespoons of olive oil over medium heat. Once shimmering, add the diced onion and sweat the onions for 3 minutes over moderate heat.
Once translucent and soft, add in 2-3 cloves of garlic and saute for an additional 30 seconds before adding 1 teaspoon of ras el hanout, ½ teaspoon of aleppo pepper, and ½ teaspoon of whole cumin seeds. Toast the spices for about 30 seconds, and remove the pan from the heat if it starts to get too hot.
2. After toasting for 30 seconds or until very fragrant, add in a 28 ounce can of fire roasted tomatoes. If your tomatoes are whole, crush them up with a spoon in the pan. Bring that to a simmer and add ¼ teaspoon of cayenne pepper, 1 tablespoon of smoked paprika, 1 ½ teaspoons of harissa paste, and ½ cup of roasted red pepper.
3. Once everything is added, bring it to a boil. Once boiling, lower the heat and let it simmer for about 20 minutes, or until the sauce thickens.
4. After the sauce has thickened and small egg divots can be formed, use a spoon to form a well in the sauce and crack an egg inside each well. I usually make 4 or 5 eggs.
5. Gently spoon the sauce up and around the whites of each egg to help them cook more evenly. Lower the heat, cover with the lid and let it gently simmer for 5 minutes. After 5 minutes make sure the whites of the eggs have set.
6. Remove from the heat and begin dressing it up with a variety of toppings. I recommend some crumbled feta cheese, chopped parsley, and a drizzle of honey. Serve alongside some good bread.
Italian-Inspired Shakshuka Recipe:
Ingredients
-Spicy Italian Sausage
-¼ cup diced onion
-5 whole garlic cloves, crushed
-¼ cup sun-dried tomatoes
-28 oz can crushed tomatoes
-¼ cup basil, chopped
-4-5 large eggs
-Low moisture mozzarella, sliced into pieces
-Parmesan cheese (for garnish)
-Fresh basil (for garnish)
-Crusty bread (for serving)
1. Start by cooking some spicy Italian sausage in a little oil over medium high heat. Break the sausage into pieces with your spoon and saute over medium heat for 4-5 minutes until it has nicely browned. Set sausage aside.
2. Add the diced onion and then sweat in the sausage fat for 3 minutes over moderate heat.
3. Once translucent and soft, add in 5 whole crushed cloves of garlic and 1 tablespoon of sun-dried tomatoes. Saute until everything is fragrant and add 28 ounces of crushed tomatoes and ¼ cup of chopped basil.
4. Add the sausage back to the pan, mix everything together and let simmer for 20-30 minutes, until it has reached the right thickness.
5. Make little wells and add an egg to each well. Add a few pieces of low-moisture mozzarella to the top of the sauce as well. Lower the heat, cover with a lid, and let stew for 5 minutes before checking to make sure the egg whites have set.
6. Plate and garnish immediately with some freshly grated parmesan and fresh basil. Serve with some good bread.
Mexican-Inspired Shakshuka Recipe:
Ingredients
-Chorizo
-¼ cup onion, diced
-5 whole garlic cloves, crushed
-½ tsp whole cumin seeds
-1 Tbsp smoked paprika
-28 oz can crushed tomatoes
-4-5 large eggs
-1 jalapeno, sliced
-Manchego cheese
-Cilantro (for garnish)
-Tortillas (for serving)
1. Start by cooking some chorizo in a little oil. Use your spoon to break up the sausage and saute over medium heat for 4-5 minutes, until nicely browned. Set aside.
2. Add the diced onion and sweat the onions in the chorizo fat for 3 minutes over moderate heat.
3. Once translucent and soft, add in 5 whole crushed cloves of garlic, ½ teaspoon of whole cumin seeds, and 1 tablespoon of smoked paprika. Saute until everything is fragrant and then add 28 ounces of crushed tomatoes.
4. Add the chorizo back to the pan, mix everything together and let simmer for 20-30 minutes until it has reached the right thickness.
5. Repeat steps 5 and 6 from the Italian method above.
Recipe: basicswithbabish.co/basicsepi...
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"Augh! I forgot to use a plate again! It's a good thing my sponsor this week is Raid: Shadow Legends!" **Scrapes away Shakshuka with smartphone**
S tier comment
AHAHAHHAHA
I'll take bounty over raid shadow any day.
Lol clap clap that made me laugh
LMAO HE WOULD DO THAT
I love to see you make Lobster with lemon, basil butter, and garlic chives from Scooby-Doo and the Gourmet Ghost
And then swallow it hole in Scooby-Doo fashion
The order from witches ghost
Just about anything from Scooby Doo but YES
Scooby doo please yes
same
When are we going to get “Broke with Babish”, so I can start making more of your recipes?
You need Boris' recipes then. Go look up butterbrot.
This would actually be a pretty cool series. Saving with Babish
probably the cheap but tasty recipes dont exist
Thermophile
Just use a ready made spice mix...cuts down on the costs (and clutter in the cupboards), big time.
For the other ingredients, try ethnic supermarkets - they often have stuff like that cheaper, since it’s not ‚exotic‘ ingredients there.
People have been requesting some sort of Broke with Babish for years at this point, so I wouldn't hold my breath if I were you
"This is gonna be the easiest recipe you've ever tried"
"Okay, so to start you are gonna want a cube of dwarven mithril, a page from the Gutenberg Bible and the egg of a giant squid"
Yeah I'm amazed at how complicated he made that one. The way I prepare it is very simple:
Dice an onion, chop a bell pepper (I prefer red), and prepare garlic like babish did.
Start sauteing them all together in a pan with heated olive oil.
After a few minutes, I guess once they're sweated, in proper terms, add in a can of crushed tomatoes.
Season with salt, pepper, paprika, cumin, and red chili flakes if you like spice.
Just like babish, let it simmer. I leave it for about 15 minutes before adding my eggs, but mileage may vary.
Add your eggs and continue cooking until the eggs are cooked to your taste.
Every recipe blog ever
@@JacobAvnerPr1mus3 wait how is this any different than the way he did it? I just watched the video and it seems pretty much exactly the same to me, he just used different seasonings
@@JacobAvnerPr1mus3 You could cheat? Just get a can of spaghetti sauce of choice, heat and throw eggs in? That's all it looked like to me.
I don’t even want to imagine the cost of a cube of mithril. Even if the cube is super small I still don’t even want to think about it.
Bounty Paper Towels, the official currency of the CoVid wasteland.
MahjongNucleus make sure you also have some toilet paper, that also counts as currency.
Least it ain't sponsored by Raid: Shadow Legends...(crash symbol)
YAS
Dont forget hand sanitizer LOL
Ultra absorbant for all the shit 2020 throws at us
The Sponsors he is able to get amaze more than the dishes.
What about William Osman? He was sponsored by the actual U.S. Navy.
It isn't like he himself is actually going out of his way to look for these specific sponsors, chances are they're coming to him directly, and throwing a buttload of cash in front of him going "Hey, how about promoting our item on your show?"
And you know what, why the hell not?
consider his audience, people who want to make nice food are people who presumably have money, time, and are already thinking about spending money on ingredients, appliances, and cleaning supplies.
Ian McCollum from Forgotten Weapons has been sponsored by the French Ministry of The Interior multiple times.
Why did I think of the hunger games?
I have no idea why, but I read “Binging With Babish” as “Baking With Babushka”
thats life of boris's cooking playlist
Hello fellow slav man
*Boris!*
RUSSIA
BushMan how
I decided to make this for lunch today and I’m AMAZED at how good it is, even without the fancier spices that Babish uses. Goes right into my personal clean plate club.
thanks from Sweden (I'm half Tunisian half Swedish lol but I live here so I can't say thanks from Tunisia)
if you didn't use harissa, definitely do that
as a tunisian (north africa) i'm so glad to see this; also funny to me that this recipe is so social media famous when in my country, its like construction worker food cause it cooks quickly and has a great taste. i love that he used ras hanout and harissa it feels nice for my country to be represented even in a dish c:
There's a lot of popular food out there that at least started out as worker food. Pizza, tacos, etc., all are relatively cheap and quick to make and have a degree of portability, too, so are useful to those who need something easy when on break.
If he ised real harissa things would be different, also we have the upgraded chakchoula which is the ojja
Americans will eat almost anything that can be served on a wrap or in a sandwich. Sometimes you have to trick us by calling it "a Middle Eastern taco!" or something dumb like that, but construction worker food is the backbone of cuisine in a country that invented drive thrus.
Do you mind sharing your version of Shakshuka? We (Israelis) have so many versions and I'd like to go back to its origins
הוא צודק שזה הגיע מטוניס אבל זאת מנה יהודית בכל מקרה וזה הכי מגניב
"I forgot to use a plate again."
...again?
Ye. I know.
It just...happens. Very common mistake.
Did you miss the episode where he spilled the chili all over the carpet?
@@Mrshadow5014 That was on purpose.
This...even I forget that I'm not using a plate.
He had a plate then. A carpet, but a plate.
I hate when its happens
Does anyone else just wait for him to say “let them get to know each other”? It’s my favorite part.
The bob ross of cooking
3:50 As A Tunisian, I Experienced The Feeling Of An Italian When He See Pineapple On Pizza
Hi fellow north african ✋...Algerian here... The offense is real 😂😂
Ruining the seasoned tomato goodness like that 😭
He Took The Word Shakshuka Literally
@@bourastarek8347 yup... Literally "anything in it" 😭😭
Israeli here. It hurts to see
The only CZcamsr I know who gets sponsored by paper towels 😂
xD LMAO
To be fair it actually makes sense why he's sponsored by them
You've obviously never seen Game Grumps. For shame. 🧐
@@kangoftherang7468 wait they've been sponsered by bounty ?
yeah lmao
“Oh! I forgot to use a plate...again” and I thought he was going to give a shoutout to not another cooking show
SAME
Yes
Which show did you think was going to be referenced? Sounds like something I have to watch.
karlissa kennedy it’s called not another cooking show
Deadass same 😂
Who randomly got recommended one of Babish’s videos one day and just started watching them?
I searched him up cuz someone on Reddit said he has a very relaxing voice
I’ve heard of him for YEARS and I never really watch food videos but oh my god I’m hooked now LOL
That's sorta how CZcams works mate
Me
It was Ratatouille for me. It got me hooked instantly and when I saw that he cooks from movies and series 😍 thEN it got even better, I saw the "Basics with Babish" 😗👌🏼
0:51 Classic Shakshuka
4:19 Italian-inspired Shakshuka
5:27 Mexican-inspired Shakshuka
Me: No way is there 73 episodes of basic!
Me: *Looks at the playlist*
Me: Oh woah, I've watched all of them
😂 Same.
@@AmberAmbwee 😂😭
73?? that's the b0aty number
@@alexpowell1184 ßhut Ho no hnooc
Babish truly is a man of movies
I have never ever seen a paper towel sponsor, that's crazy.
You must be new here. Not the first time he's had them.
Only real cooks promote paper towels
He has been sponsored by toothpaste...
VoiceInTheBox noob...
i've seen Tasty videos sponsored by the same paper towel brand (i think it's the same brand). must be a cooking channel thing
you should try making stewed sea prunes from avatar: the last airbender
Yes please
ooooohh good one. all kinds of interesting food in avatar.
YES AND MAKE IT BASED OFF OF TRADITIONAL INUIT FOOD
YESS
@Sky Peckham in the show they are mentioned to be basically the same thing. Also he made the egg custard tart form the canyon episode.
I have actually started enjoying my shakshuka with rice instead of the usual crusty bread. In my opinion the rice really absorbs and distributes the sauce and yolk in an ideal way for my taste buds.
“Whoops I forgot a plate again”
This reminds me of when he flung Chili all over his kitchen to use the quicker picker upper
Haha do you remember what ep that was?
i would also like to know the EP!
Marlin Boss chili basics
RafBandit it was the chili basics
Plot twist: Babish isn't giving instructions to the viewers. He's giving them to himself.
So that’s why i have food poisoning
@awesomeguynamedjon Hi, Djon. This was just a joke for people to enjoy.
awesomeguynamedjon *idk man he looks good at cookin to me*
I told my mother I wanted to make this, she didn't recognize it by name, but she remembered having it before from the description, in addition to being delicious, quick, easy and instagram worthy, she said it was also a good hangover cure
Don’t forget the most important part: it’s cheap to make. This is the equivalent of instant ramen noodles for middle eastern college students (my big bro makes this at least once a week)
I just want to say that I super appreciate that I've found a cook who hates cilantro as much as I do (it doesn't even taste like soap to me, it just tastes bad).
Also I appreciate your tiny whisk love. I grew up in a home where that was my only exposure to a whisk so was really surprised when I got older and saw people pull out *giant* ones.
"Its mostly pantry ingredients" - I have like half a pop tart and expired pickle juice in my pantry
Honestly I'm impressed, pickle juice takes forever to expire
Make smoothie
How the hell do you have expired pickle juice lol thats commitment
Hey it's walter.
Lol how do you only have the juice left? I always run out before i run out of pickles
The fact that he pronounced " Rass El Hanout " properly made me proud 😂😂
Love from Morocco ❤️
me too man . from algeria lol 😂
same here, I was pleasantly surprised :D I was definitely not expecting him to use it, let alone be able to pronounce it XD
He needs to work on his ح but other than that he got it perfectly lol
@@Hassan-ww8jf He did a good job considering, ح is relatively difficult to pronounce XD
0:09 look at the pan carefully, he puts the egg mixture back in the pan, no food wastage.
I've done my part in the comments section, that is all.
You made my algerian life very happy when he said “ ras el hanout”🥺
same
As a Moroccan hearing you say "Rass Al Hanout" is unbelievably satisfying.
"you were the one getting fancy with the spices!" - Alfredo Linguine.
Mad respect ❤️
Ya hear that guys? James knows his stuff
I've literally been wanting to make this for weeks now!!! I'm so glad I found your video!! Thank you! 😊
I've made the Italian version a couple times since watching this video, I keep accidently overcooking my eggs, but other than that, it's absolutely delicious and has quickly become my favourite breakfast
I believe I've seen the Italian version referred to as "Eggs in Purgatory."
It's been called that (ova 'mpriatoria/Uova in purgiatorio) for about 400 years. Uova in purgiatorio though is, much like other neapolitan food, usually deceptively simple. It's just crushed tomatoes, garlic, olive oil, a few spices and a few eggs. Nothing as fancy as Babish version.
Yeah this one is more spicy
The Mexican one is huevos rancheros
As an Algerian (North Africa) I knew he did make good researches when he added ras el hanout (head of the shop in arabic ) which is a blend of dried spices something like the 7 Indian spices or herbs de province.. that varies A LOT ,some regions in my country make it with 5-12spices others prepare it with more than 25 .
As an Egyptian I agree to that
Isn't the og recipe with harissa instead?
@@raphaelbauer2219 He used both - harissa paste and ras el hanout
as a tunisian i find that shakshuka way too red (aka misses a LOT of spices/greens)
as a Moroccan i agree ... and i think its a Tunisian dish !
Made this today with chorizo, garlic, onion, hatch chiles, cumin, & topped with jalapenos, cilantro, and queso fresco. My family loved it!
Wow! We cook the eggs really differently in Egyptian shakshuka (they're more like spanish omlette, but scrambled and no potatoes) 😂
Yes!
andrew: *puts honey on shakshuka*
*the whole middle east wants to know your location*
In a good way, or a bad way?
Edit: read other comments. It's a bad way.
@@theicecoldblaze5970 ina bad way lol even though they eat meat with honey sometimes
@@younlok1081 try that. Its soooooo delicious
No, middle eastern here and passionate foodie. Sure its non traditional. But I dont come to watch BwB for traditional ways to cook a meal. Plus his spice mix is no where close to how it's actually done but I would expect that it would taste nice.
Middle eastern here, each country has slightly different cuisine but overall, honey isn’t used too much
I felt so happy when I saw a shakshouka recipe and specially when you said "ras el hanout" ! I didn't even think people knew the recipe or even the spice mix!
And then you said "harissa"! Well done!
Thanks Babish
🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳💪💪💪💪
that was totaly not harisa tho XD
🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸
It was harissa *_paste_*
🇩🇿🇩🇿🇩🇿🇩🇿
I made the Italian version tonight and it was a huge hit!!! Tasted amazing. Looking forward to trying the other variations
I love your comment about cilantro flavoring. One of the restaurants I worked in customers always requested more cilantro. (we put it in damn near everything) proof customers have no idea about flavor they just wanted to feel like their dish was something special.
Shakshuka time is anytime. It's such a perfect dish for either breakfast, lunch, or dinner.
All breakfast food is any time food.
@@omer1996d2 ישראלי?
I had it 2 days ago for dinner😊
@@asslool8328 No, just not from The West
andrew: oh no i forgot to plate
me: yeah this is definitely a bounty commercial
First time heard about this dish from you and since than its a dish that I prepare at least twice a week. So many possible variations! Thanks
Just tried the shakshuka for my sister, her BF and I! It turned out great! We did the mexican style and then Yolk started to firm a bit but the meal and tomato was still delicious!
You see, this is how you do sponsors. Hysterical, and not over the top. Well done.
"Gonna add a teaspoon of ras el hanout
, half a teaspoon of aleppo"
**Gary Johnson has entered the chat**
went to the comments to say this, and was delighted to find my services weren't necessary.
BinDa A type of spotted wild cat
That is the *only* thing I can ever think of when I see the jar of aleppo in my spice cabinet. Finally, the libertarians have contributed something positive to the world!
@@Kevin-jv7mz im aleppo
How do you annoy a libertarian with one leppo?
I love shakshuka. I never thought of flavoring it in any other way than Middle Eastern, but this expanded my thinking. 😊
Thanks, brother!
💜💚
I love this dish... I had this once at a middle eastern restaurant a long time ago. Totally forgot about it. Thanks for reintroducing me again. LOVE IT
Man, i hate it when i forget to use a plate and make a mess on my table without thinkiing twice.
I'd highly recommend using bounty paper towels to clean up the mess. They do a phenomenal job!
“I forgot my plate again” lol creative way to add the sponsor.
Really enjoy how you add the sponsor's product in to the video in a comedic fashion. It helps to make the video come across as more genuine.
That dish looks super easy to make, personally I'd want the yolks to not be runny.
I made the Italian version over the weekend for my family and it was a BIG hit. Super yummy, thank you Andrew!
Shakshuka: Yes glad you brought up harissa
Italian Shakshuka: That's brilliant! Tell me more.
Mexican Shakshuka: Ok, he's telling me more.
tunisian shakshuka*: Yes glad you brought up harissa
That feeling when you know how to make it already but you still watch the basics
Yes! I was about to start making it when I got the video notification from CZcams. It is one of my favorite breakfast dishes. I had it in a few restaurants but it just doesn’t compare to homemade.
Never happened to me
I feel you, making it every week at least once. It's so tasty and keeps you running!
@@TheAndersDanilet One of my favourite 'any time of day' meals.
Finally! A babish recipe that I actually had ingredients and equipment for. I had to improvise a little, but it turned out pretty good.
i never even heard of shakshuka before i saw this video, made some for me and my roommates the other night and it was a big hit! thanks oliver
I feel bad for Andrew whenever i remember that he posses that mutation that makes cilantro taste like soap.
I used to like cilantro but after working at chipotle we put it in every single thing and now it taste like soap
I have it too, there is a super rad burrito place close to my place but they put cilantro in everything and you cant order without it. Soo tasty until you get a bite of soap
I have it too and ginger to me tastes like soap as well.
He's also allergic to bananas. Uncommon allergy.
I have it too
I'm a Berber Algerian and let me tell ya, that recipe was perfection, you nailed it so hard, bravo! 👏👏💯🔥
Also... "Ras El Hanout" and "Mergez"... I laughed so hard 😂😂
My Moroccan grandma started crying when you added the honey. Smh.
🍯 = 😭
Good or Bad way?
בדוק
@@christopherch bad way
Food is anarchy
You are the *ONLY* Western chef who got the North African - Middle Eastern flavours and spices down well, Hats Off to you.
Sponsored by paper towel... Just waiting for that toilet paper sponsorship
Are you Jellal or Mystogan?
Taco basics episode sponsored by Charmin?
Hello there some guy without a mustache
I will reply and like on every comment section i see you in
I think he was already sponsored by Dollar shave club, which has butt wipes in the kit they are advertising. So unless he hasn't been sponsored by them, he has been sponsored by toilet paper.
Well guess I'll see you on Nuxtakus next video. Lol
"... for a fast and easy breakfast ..."
also
"cook for 20-30mins"
Our ideas of fast do not align.
Where I'm from in North Africa this is rarely eaten for breakfast, it's more like standard lunch.
@@samyrandome425 it is never eaten for breakfast. But it is fast and easy.
Considering most of his recipes would only be feasible if cooking is your full-time job...
Idk when all is said and done it usually takes at least 20 minutes to cook myself something for breakfast if I'm really cooking and not just throwing things in the microwave, so it's pretty comparable PLUS the one pan thing is an attractive advantage for those of us who can't make ourselves do dishes in a timely manner....
@@sassylobsterhands My morning does not allow 30mins, frying eggs and adding stuff with them takes like what, 5mins? Max 10. That's my breakfast.
But I've done this shakshuka once and it was interesting. Might try it again some time. But to me the idea of "fast breakfast" taking 20-30 mins was somewhat hilarious.
I love shakshuka!
Usually I use fresh cherry tomatoes, onions, feta and eggs and spice it up with a generous amount of Harissa 🥰
From a North African Shakshuka eater: You can add fresh tomato and tomato paste then add some water and cook for more than 15 minutes on low heat before you add the eggs and cook again. Also you can serve with pita bread for the sake of authenticity😉😉. Thank you ☺️
Israeli here. Add some Tahini and maybe slap the whole thing in a baguette sandwich.
Pure perfection
Oh no, he has the “cilantro tastes like soap” gene! Sorry, Babish.
There is a relatively quick fix for that. Use ground dried koriander (cilantro) seeds instead. They are far less soapy and bring out all the cilantro goodness that goes so well with tomato.
It's stink bugs not soap
@@forkless Soapy?! i really don't know waht you guys are talking about
@@victorhenrique1287 certain people have bad taste buds and cilantro tastes like soap. poor, poor people.
@@julianwaters3946 Yes, this! I've never thought it tastes like soap, but it definitely reminds me of those little green stink bugs we get all over the place her during the summer.
2:07 where's my Algerian gang at ! It feels so good seeing my culture being represented, our cooking is absolutely delicious and it is a real pleasure to see it being shared on such a large platform , thank you babish, love from 🇩🇿
He gotta do Couscous next
I mean ita north african culture, not entirely specific
@@NeoXtheXbio true, we have A LOT in common, especially the maghreb.
tomatoes arent algerian
I was talking about the" ras el hanout " part , of course all of the magreb and north African cuisine is great
I swear, babish is the best sponsored youtuber when it comes to plugs and ads. It's not invasive, it's not in your face, it's super organic
I’m Tunisian and I love shakshuka.I was really glad to find this video
In a drunken stupor at 4.30 am I read the thumbnail "binging with babushka" miss my grams feelssadman
So basically Life of Boris
I love my grams
Big hugs man she's probabaly smiling down on you from wherever she is
@@samyrandome425 yup, shes looking down on me from canada
Bu şarkı değilmiydi lan
I just made the Italian style one and it was the best thing I've ever eaten. My god man
I love your videos. Is it weird that I really like to watch them while I work out? I don't know, it's satisfying :)
Just did a "Mexican" version of this dish today. Went with the Chorizo but instead of tomato sauce, I made a traditional spicy roasted red tomato salsa. Such a versatile dish!
Babish: "What about a mexican version?"
Huevos rancheros: "Am I a joke to you?"
It's Tunisian version to be authentic !!
Seriously, that's exactly what huevos racheros is. In NYC how could he not know?
@@recoil53 Huevos Rancheros does not need to be cooked in tomatoes to be Huevos Rancheros, it just needs to be topped with Salsa Fresca. But there is a version of Huevos Rancheros that is cooked in tomatoes called Huevos Ahogados.
The Italian version is called “eggs in purgatory” too
SkinnyBones Yes, like the spot between heaven and hell. That’s the Italian American name; the untranslated is Uova Piccante in Purgatorio and they sometimes use quail eggs, but I’ve always had the really easy American one that’s onion, garlic, red pepper flake, oregano, and tomatoes with the eggs poached after about 45 minutes
I wanna see the Pumpkin, Fish, Goat Cheese Soup from Legend of Zelda: Twilight Princess
Yessss!! TP is the best Zelda game
@@leapritchett4508 hell yes!!!
Yes, please!
Me: *laughs in ocarina of time*
Agreed - but also if we’re doing zelda soups - grandma’s soup from windwaker while you’re at it 😯
Tried this out for the family dinner a few days ago with rice. Was delicious, easy and doable in one pot. My kind of dish. :)
This sounds absolutely scrumptious
*Bounty Paper towels sponsors the channel*
Plates: Aight Imma head out
Other people: sponsored by fee-to-pay games and VPNs
Babish: sponsored by paper towels
Don't forget that one time he was Sponsored by Toothpaste
As someone who spends time in the kitchen, I might actually buy that...
I'd ask to get paid in paper towels, you can never have too many.
This looks so good, would love to see a video on flavors of youth, there’s so much food in that movie
I love how i subbed for Binging w/ Babish but now I’m binging (see what I did there) basics with babish too lol
Babish: "I know I'm getting fancy with the spices right now"
Me: laughs in middle eastern
🤣
Lol I thought the same thing! Its just the basics in every middle eastern meal.
Digicraftmon the Crystal Gem חחחח זה פחות מרבע מהתבלינים שיש לכל ישראלי במזווה בבית
Rotem Tamir באמת שכן 😂 ברוטב לפסטה אני שמה יותר דברים
200
Northafraicans here
Special shout out to my both home country :
Algeria and Tunisia .
Ay Algeria in the house!
Ps: I laughed so hard when he said "Margez" lol
I Laughed at rass hanout and mergez. Harrissa also
Tunisian here! I'm really happy that Babish uses the right name "Shakshuka" and not the "North African eggs" name I see used so often! And it took me two tries to understand "ras el hanout" lol
Eyyyyy ma algerian gang ! *---- *
dont forgot middle east
I'll be making the Alton Brown recipe as soon as my Urfa Biber pepper arrives, and my preserved lemons are ready to go in about... six weeks. I had shakshuka for the first time while living in Rome and I can't wait to have it again and share it with my friends!
This looks absolutely amazing
Chef John echoes in my mind, _"S H A A A A K S H U K A A A A A A A A A A A A ."_
That fucking song omg
Same! I love Chef John with all my heart. That man has taught me so much!
Plus he did a better job !John's version was closest to the authentic one .
I said the name of this dish and my furniture started floating wtf?!
@@SpecialK6077 except the fact that he added a bunch of mushrooms
Andy is literally the only youtuber I watch where I don’t skip the sponsors. Damn his voice is smooth af
African food is great, I just ate it and this is already one of my favorite dish
Made the Italian Style Shashuka today and it easily one of the best things I've cooked
Brought to you by Raid: Shad-I mean...something that actually works in life, Bounty Paper Towels.
Italian version is "Eggs In Purgatory." A lot of cultures have tomato and egg based recipes. Good stuff.
I don’t know why “eggs in purgatory” cracked me up 😂
ahhah i was wondering if this was Eggs In Purgatory!
I ran an international themed cooking club meeting for 5th through 8th graders last year. One of the recipes we had them do was shakshuka. Most of them actually really liked it, so it's a great dish for all ages. Not so much the picky kids, but they're always more likely to eat something they prepared themselves.
bro my jaw dropped when i saw bounty, OUR BOY BABISH MADE IT!!! A WHOLE PAPER TOWEL COMPANYYYY. love you man
Can you make a Shrimp Basket and a Slopper from Everybody Hates Chris episode, "Everybody Hates Bad Boys"
YESSSSSSSS
@@blackatt_ NOOOOOOOO
YES YES YES
And then fried chicken, or sausages.
"Ahh, I forgot my plate"
I see where this is going
We eat this all the time in my country it's amazing. we don't use cheese in it though, sometimes sausage but really usually no meat either.
Im arab, and this is one of our traditional dishes! Im so happy you made this!
I have never heard anyone pronounce the T in “soften” and now I can keep from going back to re-listen (at 1:51)
oh noooo I can't un-hear it now !
I never heard anyone not pronounce it, sofen sounds weird to me
I believe he does it on purpose for those asmr vibes
I don't see the issue
Ironically a hard 't' in 'soften'.
Ah the skillet info is actually really helpful. And explains a lot of my metal cooking childhood.
Food from epic meal time for full classic CZcams throwback feels. Would love to see good versions
The Italian variation of this as I know it is called “uova in purgatorio” or “eggs in purgatory. This was something that mostly the southern regions made because it was the poorest parts. It was simple and easy for the farmers to make. So simple and easy to make and it tastes amazing.
"Eggs in purgatory" is the most badass food name I've ever heard, and would be excellent for a metal band too.
I'm italian too and I actually love to make a much spicier version of this that I call "eggs in hell". You can use fresh tomatoes for it too! Or a combination of fresh tomatoes and sauce! Eat it directly from the pan with lots of crusty bread and a few friends. Bam. Best brunch ever
Ahhh I have this all the time and it's so good
Ya, no sausage though. I wish he made it without.
Some say it's among the best hangover cures known.